Welcome to Anagrammer Crossword Genius! Keep reading below to see if sauerkraut is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on sauerkraut.
sauerkraut
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The answer SAUERKRAUT has 11 possible clue(s) in existing crosswords.
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The word SAUERKRAUT is VALID in some board games. Check SAUERKRAUT in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of sauerkraut in various dictionaries:
noun - shredded cabbage fermented in brine
Chopped or shredded cabbage salted and fermented in its own juice.
SAUERKRAUT - Sauerkraut (; German: [zakat] ( listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and ...
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| During WWI this side dish was known as Liberty Cabbage |
| This ever-popular pickled cabbage dish may be flavored with weisswein -- white wine |
| We're at liberty to tell you that during WWI this German side dish was known in the U.S. as Liberty cabbage |
| In October Waynesville, Ohio hosts a 2-day festival devoted to this fermented cabbage dish |
| During World War I this dish was called liberty cabbage |
| Under "Hot dogs", there's a Mexican dog topped with salsa & a German dog topped with this fermented cabbage |
| A good source of vitamin C & some B vitamins, it's German for "sour cabbage" |
| (Sarah of the Clue Crew reports from an Estonian restaurant.) In Estonian, "kapsas" is cabbage, & "mulgikapsad" is a dish of meat stewed with this fermented substance |
| ...to make this fermented cabbage dish with a German name that's popularly served with hot dogs |
| This fermented cabbage dish is a popular ingredient in a Reuben sandwich |
| Sauerkraut description |
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| Sauerkraut (; German: [zakat] ( listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.* |